In this week's Italo-Americano special, we've created the ultimate macaroni cheese, transforming a somewhat scorned American staple into something utterly irresistible. To do so, we've called upon a selection of beautiful cheeses from Italy, as well as a sumptuous scattering of gorgeous truffles sourced in Umbria. And whilst the original Italian immigrants to the United States might have baulked at such decadence (l'emigrazione italiana was mainly driven by destitution and hopelessness), we think this dish is a suitably delicious tribute to the gastronomic heritage of Italy throughout the ages.
Indeed, there is ample reason to believe that macaroni cheese might even have its origins in il bel paese, for recipes including macaroni and cheese date back to the late thirteenth century in southern Italy. It is said that the classic American macaroni and cheese, as well as a pasta machine, returned with Thomas Jefferson to Virginia after a jaunt in Italy. His daughter, Mary Randolph, became the hostess of his house after Jefferson’s wife died and is credited with inventing the dish using macaroni and Italian grated cheese. Later, the cheese was replaced in favour of cheddar cheese. Or so the story goes...
This Italo-American classic includes several varieties of Italian cheese, folded with fresh macaroni pasta and elevated to food lovers' paradise with shavings of truffle from the countryside of Umbria. Oh, amore...
Note: Please consume or freeze our pasta and sauces within 2 days of delivery
- Preheat the oven to 190°C and place a baking tray in the oven.
- Remove the card sleeve from the oven pasta tray, as well as the plastic film. Once you have removed the sleeve and film lid, place the oven pasta, in its card box, directly onto the hot baking tray. Cover the pasta with tinfoil.
- Cook for 20 minutes until piping hot. Remove the pasta from the oven and check it's piping hot. Allow 2-3 additional minutes without the tin foil if you'd like it to crispen up.
- After removing your pasta from the oven, allow it to rest for 5 minutes before serving. Buon appetito!
Allergens in BOLD & CAPITALISED:
MILK, Pasta (Durum WHEAT Flour, Water), Water, Emmental Cheese (MILK, Salt, Starter Culture), Butter (MILK), WHEAT Flour, Vegetarian Hard Cheese (MILK, Salt, Microbial Rennet), Black Truffle Sauce (Mushrooms, Sunflower Oil, Olive Oil, Black Olives, Salt, Summer Truffle (Tuber Aestivum Vit), Flavouring, Salt), Breadcrumbs (WHEAT Flour, Sunflower Oil, Dextrose, Yeast, Salt, Malted WHEAT Flour, BARLEY and Corn Malt Extract), Truffle Oil (Extra Virgin Olive Oil, Truffle Flavouring)
In addition to the recipe-specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.
Calories per serving: 566kcal
Following nutritional information is per 100g:
- Energy 675kJ
- Calories 162kcal
- Fat 10.8g
- Of which saturates 6.1g
- Carbohydrates 9.5g
- Of which sugars 2.7g
- Protein 6.6g
- Salt 0.9g
Find this week's recipe cards, complete with cooking methods, in our handy Recipes Archive .